Instant Pot Mexican Beef Stew
I have a really bad habit…
I use up all our ground beef and then have random cuts of meat left in my deep freezer that, confession, I don’t always know what to do with. (#shakeshead)
Even though I’m in my mid-30s, I still haven’t attempted a brisket. That stuff is reserved for experienced mothers, like my mom, right?
We buy delicious, tasty, dark red grass-fed beef 1/4 of a cow at a time from a local rancher.
I’m not gun-shy at all about using up the 20 to 25 pounds of ground beef and roasts that come in our order. And The Hubs isn’t shy about using up the ribeyes and t-bones.
Then we’re left with things like flank steak and short ribs and stew meat that kinda make me scratch my head a little — because I find tough cuts of beef intimidating.
Quick & Easy Instant Pot Mexican Beef Stew
Determined not to use up all the ground beef and have nothing left but various tough cuts, I busted out a couple of pounds of the stew meat. I’ve made beef stew before. It’s an easy Crock Pot meal that I keep in my back pocket during the winter. (Here’s our favorite recipe!)
Yet, I didn’t want traditional beef stew this time.
Oh, and did I mention that the meat was thawed, but I had neglected to put it in the Crock Pot? So when I glanced at the clock at 11:07 a.m., I freaked out just a little.
The Hubs would be home for lunch in 53 minutes, and girlfriend, no one cooks a good beef stew in 53 minutes!
Except I did…
And I gave it a smokey, spicy Mexican twist.
I threw it in the Instant Pot because that was the only way lunch was happening on this particular day. Instant Pot to the rescue once again!
It resulted in a tender, Mexican-flavored stew that we ate over some smokey cauli-rice.
Holy cow, is it ever good.
Instant Pot Mexican Beef Stew
Here’s what you need:
- 2 tablespoons fat — I used lard, but avocado oil, coconut oil, or butter would also work
- 1 medium-large-ish onion, diced
- 2 pounds stew meat, thawed
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon white pepper
- 1/2 teaspoon chipotle powder
- 1 cup bone broth
- 1-15 oz. can fire-roasted tomatoes
- 1-6 oz. can diced green chiles
Here’s how to do it:
Press the Saute button on the Instant Pot and add the fat to the pot. Once melted, add the diced onion and saute 2 to 3 minutes.
Coat the stew meat in all of the spices in a separate bowl. Add seasoned meat to the Instant Pot to sear the meat for 2 to 3 minutes.
Pour in the broth, tomatoes, and green chiles. Place the lid on the Instant Pot, and make sure the vent is closed. Change the setting to Manual and adjust the time to 30 minutes.
Release the vent when it beeps and allow the pressure and steam to escape. Remove the lid and serve!
You’ll want to bust out the toppings, whether you eat this out of a bowl or on a plate of rice or cauli-rice.
Acceptable toppings include raw cheddar, guac, salsa, cultured sour cream, and an abundant amount of cilantro. The more, the merrier!
This is an S meal for Trim Healthy Mamas if served with cauli-rice or as a stand-alone stew. All toppings are fair game!